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Edible Boger fluid and its rheology at human physiological conditions
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
Skåne University Hospital, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.ORCID-id: 0000-0003-0310-4465
2015 (engelsk)Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, s. 195-198Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Studies have shown that patients suffering from dysphagia have a slower oropharyngeal transit times than the healthy individuals. Therefore, elastic properties of liquids foods are hypothesized to be imperative for safe swallowing in those suffering from dysphagia. This makes the consideration of body temperature necessary while studying elastic fluids. Our result indicated that the elastic and viscous properties of the liquids products are considerably reduced when studied under the actual physiologic temperature conditions on the oral cavity and pharynx.

sted, utgiver, år, opplag, sider
2015. Vol. 23, s. 195-198
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URN: urn:nbn:se:ri:diva-6899Lokal ID: 30708OAI: oai:DiVA.org:ri-6899DiVA, id: diva2:964740
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2023-05-25bibliografisk kontrollert

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